Prep time: 5 minutes
Cook time: 20 minutes
- 2 teaspoons chopped garlic
- ½ cup chopped scallion, including tops
- 2 tablespoons minced fresh jalapeno chiies
- 1 teaspoon cumin
- 2 tablespoons fresh oregano or 1 teaspoon dried
- 2 tablespoons balsamic vinegar
- 1 organic or grass-fed beef flank steak (1 ½ to 1 ¾ pounds)
- 1 large red onion
- 2 teaspoons olive oil
- 8 Ezekiel wraps
- 8 tablespoons low-fat sour cream (optional)
- thinly sliced fresh tomatillos (optional)
- avocado slices
- Preheat grill to high.
- In a blender or food processor, combine garlic, green onions, chiles, cumin, oregano, and vinegar until coarsely pureed.
- Rub garlic mixture over meat.
- Peel red onion; cut crosswise into ½-inch slices. Rub lightly with olive oil.
- Heat tortillas until warm.
- Sautee flank steak in cast iron pot. Cook meat, turning to brown evenly, until as done as desired in center of the thickest part (cut to test), 12-15 minutes for rare, about 20 minutes for medium rare. Grill onion slices, turning wit a wide spatula, until lightly browned on each side, about 13 minutes. Transfer meat and onion to carving board. Serve hot, warm, or cool.
- Cut beef across the grain into thin, slanting slices. Lay slices of meat and pieces of red onion on tortillas. Spoon 1 tablespoon sour cream on top of each steak in its tortilla, and add tomatillo slices and avocado, if desired.